Sticky, subtly sweet glutinous millet rice cooked in a banana leaf package — a traditional indigenous staple.
Millet rice is sacred to Taiwan's indigenous peoples, symbolizing harvest and community. The millet grains are sticky when cooked and slightly sweet, steamed in banana leaves that impart a gentle herbaceous flavor. It's simple, humble, and deeply connected to the land and cultural traditions of Taiwan's mountain communities.
Serves 4
Rinse millet under cold water 2–3 times until water runs clear.
Divide millet and water among banana leaf pieces. Fold leaves tightly to enclose filling.
Place wrapped packages in a steamer basket. Steam over boiling water for 20–25 minutes until millet is soft and sticky.
Carefully unwrap and serve warm. The banana leaves are decorative and edible.
Glutinous millet is essential — regular millet won't have the right stickiness.
Banana leaves add authentic flavor and keep millet moist.
The salt brings out natural sweetness without adding obvious saltiness.
Mix with regular rice for less sticky consistency
Add corn kernels for sweetness
Cook without banana leaves in a rice cooker
Refrigerate up to 3 days. Reheat by steaming again.
Millet is the traditional grain of Taiwan's aboriginal peoples, cultivated in mountain regions for thousands of years. It remains central to indigenous festivals, ceremonies, and daily life, representing a connection to ancestral lands and traditions.
No, they're different grains. Glutinous millet is a traditional grain, while sticky rice (glutinous rice) is processed white rice. Use true millet for authenticity.
Asian markets sell them frozen. They're easy to thaw and use.
Per serving · 4 servings total
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